Pumpkin Custard with Cinnamon Maple Cream

Have you seen them? The pumpkins are here! Pumpkin patches are popping up everywhere. Pumpkins, gourds, and winter squashes have made their official arrival into the marketplace. It’s definitely starting to feel a lot like the holiday season is upon us.

Winter squash, which includes pumpkin, butternut squash, hubbard squash, acorn squash, kabocha squash, and spaghetti squash, are actually¬†relatives of both cucumbers and melons. Their yellow/orange flesh makes them rich in carotenoids, including both alpha and beta-carotene (precursor to Vitamin A), which are powerful antioxidants that protect your DNA. They’re also high in fiber.

Our favorite fall fruit – the pumpkin (yes, it’s a fruit!) – can be used in so many ways. Naturally, you might think to use it in dessert, which we’ve done here with our pumpkin custard with cinnamon maple cream. But it also shines in so many savory dishes. Just make sure to use the sugar or pie pumpkins when cooking with them. You’ll get plenty of immune-boosting antioxidants¬†beta-carotene, vitamin C and vitamin E, as well as fiber for about 50 calories a cup!

The cinnamon maple cream adds the perfect flavor profile in this already delicious pumpkin custard. Dig in!

Pumpkin Custard with Cinnamon Maple Cream

Prep Time: 6 minutes

Cook Time: 40 minutes

Total Time: 46 minutes

Yield: 8 custards

Serving Size: 1 custard

Calories per serving: 57

Fat per serving: 1.4

Carbs per serving: 9.5

Protein per serving: 1.4

Pumpkin Custard with Cinnamon Maple Cream

Ingredients

  • 1 1/2 cups pumpkin puree
  • 12 oz. unsweetened almond milk (or cashew or coconut milk)
  • 2 tsp. pure vanilla extract
  • 3/4 tsp. ground cinnamon
  • 3 Tbs. coconut sugar
  • 2 tsp. cornstarch
  • zest of 1/2 orange (organic)
  • 1 large egg
  • 1/2 cup plain nonfat yogurt
  • 1 tbs. pure maple syrup
  • 3 dashes ground cinnamon
  • 1 cinnamon graham cracker, crushed (we like Pamela's Gluten Free)

Instructions

  1. Preheat oven to 350F. Prepare a 13x9-inch glass baking dish by lining it with a clean dish towel. Place 8 ramekins in the baking dish.
  2. Boil 4 cups water in a tea kettle or microwave.
  3. In a large mixing bowl, combine the pumpkin, milk, vanilla, cinnamon, coconut sugar, cornstarch, orange zest, and egg. Blend with a whisk until smooth.
  4. Pour the pumpkin mixture into each of the ramekins. Fill the glass baking dish with boiling water until it comes halfway up the sides of the ramekins.
  5. Place the glass baking dish in the oven and bake for 40 minutes.
  6. While the custards are baking, combine the yogurt, maple syrup, and cinnamon in a small mixing bowl. Reserve until serving.
  7. When the custards are done, remove the baking dish from the oven and carefully remove the ramekins from the dish. Allow to cool 10 minutes.
  8. Top each custard with some crushed graham cracker and a dollop of the cinnamon maple cream. Serve.

Notes

nutrient analysis for custard only

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What a perfect fall healthy treat!

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